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Old Goddam

297 calories 29 g 330 ml
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 90 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 297 calories (Per 330ml)
Carbs: 29 g (Per 330ml)
Created: Tuesday June 23rd 2020
1.096
1.022
9.6%
46.2
21.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg Weyermann - Pale Ale4.6 kg Pale Ale 39 2.3 55.6%
3 kg United Kingdom - Maris Otter Liquid Malt Extract (LME)3 kg Maris Otter Liquid Malt Extract (LME) - (late boil kettle addition) 36 5 36.2%
0.34 kg United Kingdom - Dark Crystal 80L0.34 kg Dark Crystal 80L 33 80 4.1%
0.11 kg United Kingdom - Black Patent0.11 kg Black Patent 27 525 1.3%
0.23 kg Molasses0.23 kg Molasses - (late boil kettle addition) 36 80 2.8%
8.28 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Horizon30 g Horizon Hops Pellet 12.5 Boil 60 min 46.2 100%
30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
3.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 378 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 100.1 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.55 L Temperature 67 °C 67 °C 60 min
13.65 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 15.9
Mash volume with grains 19.2
Grain absorption losses -5.1
Remaining sparge water volume 16.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.4 L) 26.5
Volume increase from sugar/extract (late additions) 2.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 20.1 L) 22
Estimated amount in fermentor 22
Total: 32.5  
Equipment Profile Used: System Default
 
Notes
  • Use normal English Pale Ale Malt
  • Add extra yeast before bottling (Lallemand Nottingheam
  • primary fermentation in fermenter for approx 1 week (22 degrees max)
  • secondary fermentation in plastic carboy with oak chips for min 4 weeks (max 22 degrees)
  • 22g oak chips soaked in whiskey for min 2 weeks and then boiled for 10 min
  • molasses used is Lyle's Black Treacle
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  • Public: Yup, Shared
  • Last Updated: 2020-09-17 18:18 UTC